Crispy Bean and Cheese Burritos recipe is guaranteed to be family approved, and is perfect for an easy weeknight dinner. They’re freezer friendly and vegetarian, with seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.

A stack of crispy bean and cheese burritos on a plate, served with salsa and cilantro in the background.

My kids love these burritos, and so does my husband. This is one of those easy dinner ideas that is great for a weeknight when I can use pantry ingredients to throw together something quick and easy that everyone loves.

Quick and easy: those are my two favorite words to describe our dinners, most nights of the week.

If that’s your thing too, then here are some other favorite quick and easy meals you can make in thirty minutes or less!

All you need for these crispy bean and cheese burritos recipe is a can of refried beans, some pantry spices, and shredded cheese.

The ingredients for making bean and cheese burritos including refried beans, and spices, in a mixing bowl next to a photo of a flour tortilla spread with the bean mixture and a sprinkle of shredded cheese.

How to make Crispy Bean and Cheese Burritos:

Mix together the refried beans, cumin, salsa, chili powder and garlic powder.

Add a spoonful of the beans mixture to your tortilla and smooth it into an even layer. Sprinkle with shredded cheese and roll it up.

Add a little bit of oil to a saute pan over medium heat. Add the rolled burritos to the hot pan and toast them, turning them occasionally until golden brown on all sides.

Burritos filled with refried bean and cheese, rolled tightly and pan fried until crispy, stacked on top of each other on a white plate

Serve warm, with homemade five-minute salsa and guacamole, for dipping.

Make ahead and freezer directions:

Make the burritos through step 3 (stop before pan fry them).  Keep them wrapped in plastic in the fridge for up to 2 days or freeze them in a zip lock bag.  When ready to cook, let them thaw completely before pan frying!

Consider serving with:


A stack of crispy bean and cheese burritos on a plate, served with salsa and cilantro in the background.
Prep 10 mins
Cook 10 mins
Total 20 mins
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  • 16 ounce can refried beans
  • 1 Tablespoon salsa
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/2 cup shredded Mexican blend cheese , or cheddar cheese
  • 6 medium flour tortillas
  • salsa , for dipping


  • Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
  • Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer. 
  • Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
  • Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
  • Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
  • Serve warm, with homemade five-minute salsa and guacamole, for dipping.


Calories: 176kcalCarbohydrates: 24gProtein: 7gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 727mgPotassium: 61mgFiber: 3gSugar: 3gVitamin A: 185IUCalcium: 118mgIron: 1.8mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I love your website! I love that you can look at the recipe first! The recipes are user friendly and good for many people. Thanks for making cooking pleasant and easy.

  2. 4 stars
    My husband is obsessed with the convienace store torpedoes. I’m going to make it a point to make these for him as I am sure this will be much much better and better for him. Thanks for this delicious recipe! I can tell by the ingredients it’s going to be stellar.

    1. Sure! Preheat oven to 425 degrees F. Spray the tops of the tortillas with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

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